Dhokli ka saalan is what I go for when I’m looking for something that is snacky but still a meal. Made from flour, cooked in a tomato gravy and topped with a fragrant tarrka [tempering], the dish features dumplings with a desi twist; think ravioli but spiced up to 11 and lighter on the stomach than pasta.

Dhoklis aren’t just a part of Memon cuisine; Karachi’s Gujarati community also cook a version of this dish. In addition, ‘dry’ fluffy dumplings made from sooji [semolina] and served as a savoury snack also form part of the Gujarati repertoire.

It can also be found on the menu in north-west India: Daal dhoklis are popular in Rajasthan and Gujarat, where the dumplings are cooked in daal [lentil stew] such as toor [pigeon peas], masoor [red lentils] or moong [mung beans]. Traditionally, day-old daal is used for the dhoklis — a smart way to upcycle leftovers. Similar dishes such as varanfal and chakolyaa can be found in Maharashtra.

Dhokli Ka SaAlan

Dhoklis can........

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